Crustless Pumpkin Pecan Pie

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Crustless pumpkin pecan pie combines two great desserts and removes the crust. The pecans add a delicious crunch to the smooth pumpkin pie in this easy recipe.

This crustless pumpkin pecan pie combines the rich creaminess of pumpkin with the delightful crunch of pecans, creating a perfect harmony of textures and flavors. Say goodbye to the fuss of traditional pie crusts; this recipe delivers all the satisfaction with minimal effort.

Ingredients needed

• Canned pumpkin
• Pecans
• Brown sugar
• Granulated sugar
• Evaporated milk
• Egg
• Pumpkin pie spice
• Cornstarch
• Honey or maple syrup

Making the crustless pumpkin pecan pie recipe

1. Preheat the oven to 325F.
2. In a bowl, add in the canned pumpkin. Then, whisk in the egg.
3. To the side, add in the sugar, salt, pumpkin pie spice and cornstarch. Mix that together so that the cornstarch is spread out through the other grains to prevent any possible clumping.
4. While mixing, add in the mix with the sugar into the pumpkin and egg you mixed together in step 2.
5. Lastly, mix in the evaporated milk until everything is mixed evenly. Pour the mixture into the pan. Place in the oven and bake for 40 minutes.
6. While baking, mix together the pecan topping. At the 40 minute mark, remove the pan and sprinkle the pecan topping across the top. Place back in oven and bake a remaining 15 minutes or until the sugars in the topping have melted down.
7. Remove from the oven and allow to cool completely before serving.

Easy dishes to serve during the holiday’s with this dessert

• Pecan Pie Brownies
• Sweet Potato Honey Bun Cake
• Crockpot White Chicken Chili

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